Vegan Vegetable Stew

Ingredients

• 2 tablespoons Olive oil (for sautéing)
• 1 medium Yellow onion (diced)
• 4 cloves Garlic (minced)
• 3 medium Carrots (sliced)
• 2 stalks Celery (chopped)
• 2 medium Potato (peeled and diced)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 1 medium Zucchini (diced)
• 1 large Bell pepper (diced (any color))
• 1 can Diced tomatoes (14.5 oz, with juices)
• 4 cups Vegetable broth (low-sodium preferred)
• 2 leaves Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (to taste)
• 1/4 cup Fresh parsley (chopped, for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the sliced carrots and chopped celery to the pot, stirring occasionally for about 5 minutes.

5. 5

   Add the diced potatoes, green beans, zucchini, and bell pepper to the pot.

6. 6

   Pour in the diced tomatoes along with their juices and the vegetable broth.

7. 7

   Add the bay leaves, dried thyme, salt, and black pepper to the mixture.

8. 8

   Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes.

9. 9

   Check the vegetables for tenderness; they should be soft but not mushy.

10. 10

    Remove the bay leaves before serving. Garnish with fresh parsley and enjoy!